In another bowl, chop your avocado and mix with lemon juice, and a little salt.

In a 3rd bowl (that's a lot of bowls), mix your dressing.

Fry your shallots in a skillet with a little olive oil and sprinkle with flour.Fry about a minute till crispy and drain on paper towels.

In a 3" ring mold (I used an oiled ramekin because I didn't have any good molds), layer your chopped tuna & avocado. Put in the fridge until ready to plate.Tuna avocado mixture should slide out with a little help. Invert in a bowl that will hold dressing.

Carefully pour dressing around the tuna tartare. Place frizzled shallots on top and serve with potato chips or crackers.

Comments

In my kitchen we are crazy for wild tuna. We lived in the islands for years and were lucky enough to catch our own and be able to eat it while it was almost still dripping seawater. Gorgeous dish you prepared.

I'm new to your blog and really like what I see. My husband grew up in Summit (many years ago) - a truly beautiful place to live. We also love antiques and have some early American ones we treasure. We even shipped some to the islands with us. Looks like we have a lot in common. I'll be back for more of your lovely food.Sam

You're hired Stacey! I pay peanuts but you would definitely make a great sous-chef. And I need someone to bust my chops every so often. :-) Thank you for trying this recipe. You did a freakin' good job! Next I want you to make a terrine from scratch... err..

I agree. There is a huge difference between chefs and cooks. I also think there is a huge difference between a cook and a foodie. Since you only get paid in thank yous, then after this post, you will be the richest one on the block. :)

Just looking at these gorgeous pictures made my morning! My absolute favorite!! My 7 year old is becoming quite a lover of raw fish, too (we've nicknamed him Jeremy Piven)! Cannot WAIT to try this at home!

hahah, Stéphane is so proud he sent me to have a look - I have to say, great job Stace!You're on a fish roll, I like that, I like that.I'm on a beef roll. We'll see how it turns out but I'm kind of freaking out.

I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don't know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.

There is something kinda intimidating about working with raw fish. For some reason I always assumed that you couldn't use the fish you found at like whole foods or something for this kind of dish, but had to have some restaurant connection to the freshest fish available. It wasn't until I watched Top Chef and Casey used raw beef from WF for her carpaccio that it clicked that it was probably exactly the same thing! This is really, really impressive - Nice job!!

I have this recipe saved too! I adore ahi and raw tuna especially with avocado. My only hesitation is actually making sure the fish is excellent quality. That and the fact that my husband won't even eat cooked fish or avocado. I have to do this one for girlfriends or dinner guests.

Stacey, this is really gorgeous! I'm confident working with raw fish - my downfall would be getting the beautiful layered look you achieved after the stuff has fallen apart in my feeble attempts to get it out of the ramekin! I'm inspired to try this though - what a treat.

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)